Welcome back to our cooking adventure. Today we are making BEEF STROGANOFF.
One of the things I enjoy is a trip to the local library and the Friends of the Library Book Store.
There you can find a host of donated books for sale to the public.
We always look for the cookbooks. Especially those cookbooks compiled by local organizations and churches. You can find a TON of home cooking ideas and recipes.
Today we are cooking from one of those books I got for a whole DOLLAR.
The first recipe we are trying out is their Beef Stroganoff.You can't beat Southern cooking!!!!
I am not a huge fan of Stroganoff, mostly because of the sour cream. However, Penny suggested I cut back on the amount and see what happens.
So, I did. Thanks dear.
Ingredients
1 LB Beef Tenderloin, cut into thin strips.
2 TBL Butter1/2 LB FRESH Mushrooms, sliced. 1/2 CUP Minced Onion
1 Can Beef consommé (I used Chicken Broth w/ addition)
2 TB Catsup1 Minced Garlic Clove1 tsp Salt3 TBL Flour 1 CUP Sour Cream (I used 2 TBL)Now that we have our ingredients, let's grab an adult beverage,
Pet the dog,
AND COOK
Melt Butter in large pan. (Dutch Oven)
Add Mushrooms and OnionsCook until tender (About 5 Minutes)
Remove and set aside.
Add Beef and sauté until brown.Set aside 1/3 Cup of the consommé (Broth)Add the rest to the pan with the catsup, garlic & salt.
STIRCover and simmer for 15-20 minutes.
If you are serving this with noodles, now would be a good time to cook them.
Add the remaining consume!
Add the flour.Stir
Reduce heat to low and stir in the sour cream.
Keep on low so sour cream does not bubble.
Serve over Rice or noodles.
Really, this was some of the BEST I have had in my life. It was creamy and super delicious.
You really need to give this one a try.
That's it for now, we will see you next time on 'Let's Cook.'God Speed Mother Nature
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